Asparagus with Dijon Vinaigrette

Asparagus with Dijon Vinaigrette

2 tsp Dijon Mustard

2 tbsp red wine vinegar

1 tbsp extra virgin olive oil

1 tbsp fresh chopped parsley (I never have this on hand and it tastes fine without it)

kosher salt and pepper to taste

1 pound asparagus, tough ends trimmed off

In a medium bowl, whisk mustard, vinegar and 1 tbsp oil. Add parsley and season with salt and pepper. Saute asparagus in a tiny bit of olive oil, salt, and pepper for 5-6 minutes or until tender.Transfer asparagus to a serving dish and drizzle with the vinaigrette. Can be served warm or chilled.